Spinach and Sun-Dried Tomato Frittata
Ingredients
- 8 slices bacon
- 1 Tbsp minced garlic
- 1 (6-oz) pkg baby spinach
- 12 large eggs, lightly beaten
- ½ cup half-and-half
- ¾ cup shredded sharp Cheddar cheese
- ¼ cup drained, chopped sun-dried tomatoes
- ¼ tsp kosher salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Cook bacon in a 10-inch ovenproof skillet over medium heat 4 minutes or until crisp. Drain, reserving 3 Tbsp drippings in skillet. Crumble bacon.
- Add garlic to hot drippings; sauté 30 seconds. Add spinach; cook 1 minute or until wilted.
- Whisk together eggs, half-and-half, cheese, tomatoes, salt, pepper, and half of bacon in a large bowl; gradually pour over spinach mixture in skillet.
- Transfer skillet to oven, and bake 20 minutes or until set and beginning to brown. Sprinkle with remaining bacon.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
374
|
374
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 23 | 23 |
| Carb (g) | 5 | 5 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 639 | 639 |
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